Penny's Kitchen Sink Cookies

2 cups all-purpose flour

½ cup oatmeal

1 teaspoon baking soda

1 teaspoon espresso powder, optional

1 teaspoon salt

1 cup (2 sticks) butter, softened

1¼ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

½ cup crushed salted pretzels (not too small)

½ cup crispy rice cereal

1 cup toffee bits

1 cup mini chocolate chips

2 cups crushed potato chips, divided

Heat oven to 375 degrees. Line several cookie sheets with parchment paper.

Combine flour, oatmeal, baking soda, espresso powder (optional) and salt in small bowl. Set aside.

Combine butter, brown sugar and vanilla in the work bowl of a stand mixer and beat until creamy (or use and electric hand mixer). Add eggs, one at a time, beating well after each addition. Gradually add flour mixture until well combined.

By hand stir in crushed pretzels, cereal, toffee bits, mini-chocolate chips, and 1½ cups potato chips crumbs.

Drop by rounded tablespoon onto parchment-lined or ungreased baking sheets. Sprinkle each cookie with some of the remaining ½ cup crushed potato chips. Bake 9-11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen.

Cook's notes: Other mix-in ideas include mini butterscotch chips, nuts, graham cracker crumbs/pieces, your favorite cereal, frozen mini peanut butter cups, peanut butter chips, raisins or other dried fruit, coconut. If you don't like crunchy cookies, store cookies in an airtight container with a slice of bread. The bread should not directly touch the cookies, so use a piece of parchment or waxed paper as a barrier. When the bread dries out simply replace with a new slice.